Thai Coconut Icecream Recipe

Thai Coconut Icecream Recipe

This coconut ice cream is possibly the second-best dish I have ever eaten during my travels. The first winner is a chicken dish that I ate in Cairo a few years ago.  Anyway shall share the Cairo story some other time, so back to the ice cream. I have been traveling to Thailand for many years now and every time I go I discover something new to eat since I am gluten intolerant now my food options have reduced considerably. So when I traveled to Thailand a month ago, I discovered this gem on the beautiful beaches of Krabi came back to India and I was missing the ice cream, so I decided to recreate the same in my kitchen. My recipe is not as great as the Thai one, also because the coconut milk I used is canned not fresh, the quality of coconut that we get in India is different from Thailand.  This ice cream might not be as great as the Thai one but is still extremely delicious and is very close to the one I ate.. very close 🙂

Serves: 1-2

Prep Time: 10 hour 30 mins

Ingredients For Thai Coconut Icecream Recipe:

• Coconut cream: 1 can
• Coconut milk full fat: 1 can
• Vanilla extract: a few drops
• *Honey: ½ cup ( You can add more honey if you like). *Vegans can add maple syrup.
• Salt: a pinch
• Tapioca flour/cornstarch: 3 tsp flour mixed with water, made into a slurry.

Garnish:

Salty roasted peanuts

Method:

1. Chill the coconut milk and cream in the fridge overnight. Before making chill the mixing bowl in the freezer too for 15-20 mins.
2. In the chilled bowl, whisk together the milk, cream, vanilla, salt, honey and the flour slurry until everything is thick and creamy.
3. Pour ice cream base into a lined freezer-safe container, then wrap gently with plastic wrap and foil. That is cover the container with a foil. Freeze this overnight. Serve the next day.
4. The next day if you find the ice cream to be too icy and not creamy then you might have to churn the ice cream again in a food processor or a high-speed mixer. Sometimes the cream quality isn’t great or the coconut milk is thin, these factors may make your ice cream less creamy. Whenever this happens, churn the ice cream in the mixer, then put it back in the ice cream container, and freeze in the freezer again for a couple of hours. Take it out again, churn again, back in the freezer, do this 3-4 times and your ice cream will be creamy. Yes, it needs a bit of patience. But it is worth it trust me on this.
5. Or if you have an ice cream maker then you can just put the ice cream mixture in it and churn till it is done.
6. Before eating just sprinkle some roasted peanuts on top, this may sound odd but this is how I ate and it tasted fantastic.

Try one of my favorite Gluten-free Mango Sorbet Ice Cream Recipe.

Thai Coconut Icecream Recipe

Recipe by KhushbooCourse: Sweet Tooth, Vegan, Vegetarian, DessertCuisine: Thai

Servings

2

servings

Prep time

10

hours 

30

minutes

Cooking timeminutes

Total time

10

hours 

30

minutes

Ingredients

• Coconut cream: 1 can

• Coconut milk full fat: 1 can

• Vanilla extract: a few drops

• *Honey: ½ cup ( You can add more honey if you like). *Vegans can add maple syrup.

• Salt: a pinch

• Tapioca flour/cornstarch: 3 tsp flour mixed with water, made into a slurry.

• Garnish:

• Salty roasted peanuts

Directions

• Chill the coconut milk and cream in the fridge overnight. Before making chill the mixing bowl in the freezer too for 15-20 mins.
• In the chilled bowl, whisk together the milk, cream, vanilla, salt, honey and the flour slurry until everything is thick and creamy.
• Pour ice cream base into a lined freezer-safe container, then wrap gently with plastic wrap and foil. That is cover the container with a foil. Freeze this overnight. Serve the next day.
• The next day if you find the ice cream to be too icy and not creamy then you might have to churn the ice cream again in a food processor or a high-speed mixer. Sometimes the cream quality isn’t great or the coconut milk is thin, these factors may make your ice cream less creamy. Whenever this happens, churn the ice cream in the mixer, then put it back in the ice cream container, and freeze in the freezer again for a couple of hours. Take it out again, churn again, back in the freezer, do this 3-4 times and your ice cream will be creamy. Yes, it needs a bit of patience. But it is worth it trust me on this.
• Or if you have an ice cream maker then you can just put the ice cream mixture in it and churn till it is done.
• Before eating just sprinkle some roasted peanuts on top, this may sound odd but this is how I ate and it tasted fantastic.